Ingredients42 m servings 563 cals
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, about 9 minutes. Add asparagus and cook until pasta is tender yet firm to the bite, about 3 minutes more; drain.
- Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through, about 5 minutes.
- Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.
- Cook's Note:
- For a slightly nutty flavor, you can broil the asparagus then add to the chicken mixture.
Per Serving: 563 calories; 22.9 g fat; 52.6 g carbohydrates; 37.8 g protein; 77 mg cholesterol; 964 mg sodium. Full nutrition
ReviewsRead all reviews 3
Great and tasty recipe! I actually used linguine for the noodles and chicken breasts. I also skipped the pesto and just used basil alone.
The taste was very good, I forgot to put in the pesto but it was still tasty though a bit dry. I don't know if 1/3c of pesto would have made that much difference. I will add some broth tonight ...